Imagine a cake that perfectly balances the rich, buttery essence of a classic pound cake with the tropical, fragrant sweetness of coconut. This Coconut Pound Cake is just that—a luxurious dessert that’s as pleasing to the palate as it is to the eye. Each slice offers a moist, dense texture that pound cake lovers adore, with the added delight of coconut infused in every bite. Whether you’re looking for a special dessert to impress guests or a comforting treat to enjoy with your afternoon tea, this cake promises to satisfy your cravings and transport you to a tropical paradise.
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup shredded coconut, plus extra for topping
Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two loaf pans.
- Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the butter mixture alternately with the coconut milk, starting and ending with the flour mixture. Mix just until combined.
- Flavor Additions: Stir in the vanilla and coconut extracts, then fold in the shredded coconut.
- Bake: Pour the batter into the prepared pan(s) and smooth the top with a spatula. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Glaze (Optional): While the cake is cooling, whisk together the powdered sugar, coconut milk, vanilla extract, and coconut extract until smooth. Drizzle over the cooled cake and sprinkle with additional shredded coconut.
- Serve and Enjoy: Slice and serve the cake at room temperature.
